Sometimes you just feel like indulging those cravings for the good-old-fashioned stuff. For me, spaghetti and meat sauce is one of my favorite food pastimes. Maybe it’s the lingering nostalgia for those crisp fall mornings when Dad would bring in the garden tomatoes and we’d spend the entire day making pasta sauce. (Sigh. Can you just about smell it, Dad?!) But whatever the reason, when those full-blown pasta dinners aren’t on the menu, my spaghetti squash alternative comes in a close second. Check out my light and hearty substitute below…
INGREDIENTS:
1 spaghetti squash
1lb gr turkey breast (99%lean)
8oz sliced mushrooms
fresh chopped parsley
packet of Simply Organic Alfredo powder
White Balsamic Vinegar
Franks Red Hot sauce
Minced garlic
METHOD:
Cut spaghetti squash in half (u might need a strong arm and a meat cleaver!). Remove guts and seeds. Place squash halves flesh-side down in a glass baking dish w 1/2inch or so water. Bake in oven at 375 F for… 45min to an hour (?!! this varies). You want the squash to begin to feel soft if u press it but you don’t want to overdo it such that it becomes mushy.
Cook meat in skillet with the mushroom and garlic (to taste), Alfredo powder, 1/4cup or so white balsamic, and 1/4cup or so Red Hot depending on how spicy you like it. You may decide to add a bit of water depending on your desired consistency/strength.
Remove “spaghetti” flesh from the squash by scraping around the inside edges with a fork. top with meat mixture and garnish with parsley.
Note: 1lb turkey makes for four servings.
ENJOY!!
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